Strawberry jam, set with gelatin and finished with basil

A jar of something sweet you made yourself, built from real ingredients only: honey for sweetness, gelatin for the set, and a handful of basil at the end that turns plain strawberry into something more interesting.

The gelatin is worth noticing. It is the same collagen-rich protein at the heart of bone broth, a source of glycine, involved in the upkeep of your gut lining and connective tissue. Strawberries add vitamin C, involved in everyday tissue repair, and basil brings flavor and a little polyphenol value.

Make it once and you have a spread for snacking, a topping for sorbet, even a base for a dressing. Spoon it into a clean jar, watch it set soft and glossy in the fridge, and let the small satisfaction of having made it be part of the meal.

Ingredients

• 4 cups strawberries, chopped
• 1/2 cup honey
• 1 tbsp gelatin
• 1/2 cup basil, chopped

Method

Put the strawberries and honey in a saucepan over medium heat and bring it to a simmer, then drop the heat to medium-low.

Cook for about 20 minutes, stirring now and then, until the berries break down into a loose, jammy mixture. For a smoother jam, mince the berries first or blend the mixture partway through.

Sprinkle in the gelatin a little at a time, stirring constantly until it fully dissolves. Take the pan off the heat and let it cool to room temperature.

Fold in the chopped basil, transfer to a jar, and refrigerate until set.

*Adapted from a-clean-plate*